Sunday, November 12, 2006

Shrimp Creole

This recipe was from a friend of Ama B. Kathleen Rees was from New Orleans and this is an outstanding recipe. You can do the whole thing, up to adding the shrimp, in advance. A great recipe for a dinner party. I like to serve this with a lettuce, mandarin orange, and red onion salad with poppy seed dressing.

1/4 C flour
1/4 C bacon grease
2 C chopped onions (about 2 medium)
1/2 C chopped green onions
2 cloves garlic, chopped
1 C chopped green pepper
1 C chopped celery with leaves
1 tsp thyme
2 bay leaves
3 tsp salt
1/2 tsp pepper
6 oz. tomato paste
16 oz canned chopped tomatoes w/ liquid
1 C shrimp stock (boil shrimp shells and heads) or 1 C water
4 lbs raw, shelled shrimp (21-25 count)
1 tsp tabasco
1/2 C chopped parsley
1 Tbl lemon juice

Cooked rice (I like Uncle Ben's)

In a heavy 4 qt pan, make a dark brown roux of flour and bacon grease. Cook on medium heat, stirring periodically. Chop the vegetables while the roux is cooking, but keep a close eye on this. It will take 15-20 minutes, but if it burns you'll have to start over.

Add all the chopped vegetables, thyme, bay leaves, salt, and pepper. Saute for 30 minutes.

Add the tomato paste. Saute 3 minutes

Add the chopped tomatoes & stock or water. Bring to a simmer and let cook, partially covered, for 1 hour. (Can be made ahead up to this point)

Bring to a boil and add shrimp, stirring several times. Let cook til just done (about 5 minutes).
Stir in parsley, lemon juice and tabasco. Serve immediately over rice.

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